Cherry Bakewell Scones with Clotted Cream

For the clotted cream

If you decide to make your own clotted cream you will need to start the day before. Simply pour the cream into a shallow oven proof dish and pop into the oven at 50 degrees c (non fan) for 12 hours.  I cooked mine overnight.  The next morning, take from the oven, allow to cool uncovered at room temperature then when cool cover and pop into the fridge for at least six hours.

Take from the fridge and you will find that the cream has formed a very thick skin. Carefully peel off this skin and transfer to a clean bowl.  Keep the residual thin liquid as this will be used to make the scones.

Using a fork beat your very thick skin so that everything is well combined then cover and fridge until ready to use. Will keep 1 week in the fridge.

For the scones

Start by prepping the cherries. Rinse the cherries in cold water to remove the sticky glaze, dry them then chop them small (about the size of a raisin).  Pop the cherries into a small bowl then add 1 tbsp of the flour to be used to make the scones.  Toss them around to allow them all to take a coating of flour.  Set aside.  This prevents the cherries sticking together in the mix and allows them to be evenly distributed.

In a roomy mixing bowl place the flour and baking powder then rub in the soft butter until the mixture resembles fine breadcrumbs. Add then the sugar and prepped cherries and stir everything through with a knife.

In a small jug mix together the egg, clotted cream bi-product and almond extract. Pour the liquid into the dry mix and start to bring the mixture together to a fairly sticky dough.  Finish with the hands.  You will not need all of the liquid – keep some back to brush the tops of your scones.

A scone dough does not like to be handled to don’t over knead. Roll out to about 2.5cm thick then using a 5cm cutter cut out your scones and place on a baking sheet.  Re-roll the trimmings as necessary.

Pop the tray of scones into the fridge until your oven comes up to a temperature of 220 degrees c (fan). Take from the fridge, brush the tops with the egg mix left over then bake for 10-12 minutes until well risen and golden.

Best eaten the same day.

TIP : For a clean cut to your scones, dip your cutter in flour in between each scone and don’t twist the cutter – just straight down and straight back up. You will get a better rise.